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Creole Shrimp and Grits
Makes 4-6 servings

Grits

2 cups chicken stock

2 cups half and half

1 cup regular grits

Kosher salt

1 tablespoon unsalted butter

1 cup sharp white cheddar cheese

Coarse black pepper

Shrimp

2 tablespoons olive oil

2 tablespoons unsalted butter

1 pound fresh okra, trimmed and halved lengthwise

1 medium white onion, chopped

1 pablano pepper, seeded and chopped

1 celery stalk, cut diagonally

1 garlic clove, minced

1 pound andouille sausage, cut into chunks

1 cup diced tomatoes

¼ cup all-purpose flour

2 cups chicken stock

2 bay leaves

2 pounds large shrimp, peeled and deveined

1½ teaspoon Creole seasoning

1/2 lemon, juiced

Kosher salt

Coarse ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

4 green onions, sliced (green and white parts)

Bring the chicken stock and half and half to a simmer over medium-high heat in a large saucepan. Whisk in the grits and a ¼ teaspoon salt. Reduce the heat to a low simmer and cook until thickened, about 10 minutes, whisking often. Stir in the butter and cheese until melted. Season, to taste, with salt and pepper. Keep warm.

Heat the olive oil and 2 tablespoons butter in a deep skillet over medium heat. Add the okra, onion, pablano pepper, and celery and cook until browned, about 4 minutes. Add the sausage and cook, stirring, until the sausage is brown. Stir in the tomatoes and cook for 3 minutes Sprinkle in the flour, stir with a wooden spoon and cook for one minute. Add the bay leaves and chicken stock, stirring to combine. Bring to a simmer.

Toss the shrimp with the creole seasoning and add to the simmering liquid. Remove the pan from the heat and cook the shrimp until just pink, about 2 minutes. Stir in the lemon juice and season with salt and pepper. Add the parsley and green onion.

To serve, whisk the grits and spoon into a serving bowl. Top with the shrimp sauce.